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Beef Stir Fry with Vegetables

A quick and easy stir fry featuring tender beef sirloin and a vibrant mix of vegetables, all coated in a glossy soy-oyster sauce.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-Fry
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb beef sirloin, thinly sliced Thinly sliced for quick cooking
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce Adds depth and sweetness
  • 1 tablespoon cornstarch For thickening the sauce
  • 2 tablespoons vegetable oil For cooking
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • Salt and pepper to taste
For the Vegetables
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas) Choose vegetables that cook at a similar pace
  • 2 cups cooked rice For serving

Method
 

Marinate the Beef
  1. In a bowl, whisk together the soy sauce, oyster sauce, and cornstarch until smooth. Add the thinly sliced sirloin and toss to coat.
Sear the Beef
  1. Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the beef and stir-fry until browned on the edges. Remove from the pan.
Bloom the Aromatics
  1. Add the remaining tablespoon of oil to the pan, then stir in the minced garlic and ginger, cooking for about 30 seconds.
Stir-Fry the Vegetables
  1. Add the mixed vegetables to the pan and stir-fry for 3-5 minutes until bright and tender-crisp.
Combine and Serve
  1. Return the beef to the pan, stir well to combine and coat with sauce. Season with salt and pepper as needed.
  2. Serve immediately over hot cooked rice.

Notes

Store leftovers in an airtight container for 3-4 days. Reheat gently to maintain vegetable texture.